Last year, during a visit to the Jewish archives in my hometown of Pittsburgh, I was excited to find a copy of the 1982 community cookbook “The Best of Beth Shalom: A Collection of Treasured Recipes.” Flipping through the pages my excitement only grew as I found a few recipes contributed by my aunt, several recipes from my best friends’ grandma, and a recipe from one of my mom’s best friends. As I saw their names on the pages it felt as if I knew celebrities.
Published by the Conservative synagogue’s Sisterhood, this cookbook joined the ranks of decades of Sisterhoods, and beyond Judaism, community, cookbooks. The history of community cookbooks dates to the 1800’s when a group of women compiled recipes to raise funds for various causes. Community cookbooks, collaborative recipe collections often published by religious institutions or community organizations, usually serve as fundraising tools and a way to preserve local food traditions. Recently, author Kenden Alfond took the meaning of a community cookbook to a whole new level with the publication of Jewish Sweets A Worldwide Community Cookbook of 100 Dessert Recipes.
I am reminded of the Passover song Dayenu:
If only Alfond had created a local community cookbook…it would have been enough. Instead, Alfond reached Jewish individuals in all corners of the world, from Hong Kong to Singapore to South Africa to Australia to the United States to her home in France. She promised international, and as I read further into the cookbook, I realized how committed she was to this goal. To preserve authenticity, the recipes in the cookbook maintain the contributor’s original measuring system. Uniquely, some utilize metric measurements and some imperial.
If only Alfond had created a collection of Jewish food from around the world…it would have been enough. Instead, she chose to focus on a very specific element of Jewish food—desserts. Readers who may find cookbooks overwhelming are given the opportunity to concentrate on one element of a meal.
If only Alfond had created a collection of Jewish desserts and left it at that…it would have been enough. Instead, many of the recipes in the book are vegan, or easily adaptable, and many follow the latest health trends. Alfond explains that “enjoying all food in moderation, including desserts, is essential for our emotional well-being because it gives us pleasure,” (page 4). As a result, many recipes embrace up-to-date nutritional guidance.
Alfond chose a very interesting way to arrange the contents of Jewish Sweets, dividing the sections according to Jewish dietary restrictions. Dairy Recipes, Pareve Recipes, Kosher for Passover: Dairy Recipes, Kosher for Passover: Pareve Recipes. Dayenu aside, Passover, a holiday often considered difficult for food creativity, makes up half the cookbook.
Whether you are looking to try baking for your first time, or you want to learn about customs from around the world, this cookbook serves equally as coach and book solely for reading. You will learn why Jews in India make Puran Poli for Purim, the difference between the Tunisian and Libyan versions of Boulou Bread, and the story of Austrian Sacher Torte (spoiler alert: it was invented by a Jewish pastry chef.) While the accompanying photos are simple, largely taken by at home photographers, every single recipe in the book includes a visual.
The cookbook opens with a picture of a table. On the table sits two books: one, the Tanakh, and the other a book of Jewish Recipes. Together, they demonstrate how powerful the continuity of tradition is. Alfond so beautifully provides us with this gift of tradition.
